Shrimp and Spinach Bake

Original recipe by Gluten-Free Goddess.

This disappeared super fast the night I made it. Probably because it was so good. A word to the wise: the more vegan cheese and spinach you use, the more your taste buds will thank you. This is super quick to throw together.

Tip: If you want a short cut on the rice, try using some pre-cooked frozen brown rice and microwaving it before adding it to this dish.

Tip: To get the vegan cheese gooey and melty for the oven, try cutting it small and microwaving in a bowl before adding it to the casserole dish.

Ingredients

A splash of extra virgin olive oil

2 heaping cups frozen shrimp

5 cloves garlic, chopped

A splash of balsamic vinegar

2 cups cooked brown rice

1 16-oz bag chopped frozen spinach, thawed (or microwaved), drained

A handful of organic sweet grape tomatoes, halved

A pinch of nutmeg and Old Bay Seasoning, to taste

  • Or, if you don’t have Old Bay, try small pinches of ginger, cloves, paprika and celery seed

Salt and pepper, to taste

2 tablespoons chopped fresh basil or parsley

6 oz. garlic and herb marinated Vegan Gourmet mozzarella and Daiya Vegan Cheese, mozzarella flavor, sliced, microwaved  about 1 minute to gooey perfection

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large skillet, heat a little olive oil over medium heat and toss in the shrimp and garlic. Stir for a minute or two just to defrost the shrimp. Drizzle a little balsamic vinegar in the pan; shake a moment and remove from heat.

3. In a casserole or baking dish make a layer of cooked brown rice in the bottom of the dish. Scatter all of the chopped spinach over the top. Season the spinach with nutmeg and Old Bay Seasoning; sea salt and pepper. Toss in half of the grape tomatoes.

4. Layer in half of the herb-marinated and microwaved vegan cheese. Pour the shrimp into the casserole and distribute evenly. Use every last drop of garlicky oil.

5. Add the rest of the tomatoes. Top with the remaining vegan cheese.

6. Cover and bake for about 25 to 35 minutes, till heated through. If you don’t have a lid to your casserole dish, cook covered 20 minutes with aluminum foil, then the rest of the time uncovered.

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Tags: , , ,

Categories: Casserole, Main dish, Meat, Seafood

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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